Saturday, December 6, 2014
Pupmkin Roll
This is such a fun and pretty dessert that is a must at our Holiday meals. Abby makes sure of it and usually volunteers to make it. Didn't she do a great job? If you think it looks good, you should have tasted it! I would have dusted the top of the roll with more powdered sugar before taking this picture. We had our Thanksgiving company over playing games in the family room while I was up in the kitchen window sill (best lighting there) taking pictures of the pumpkin roll before serving it. I was just praying nobody would walk in on me! In my frantic hurry-and-take-a-picture-of-the-pumpkin-roll state, I overlooked the dusting of powdered sugar. Oh well. I don't think anybody saw me. Hope you enjoy this tasty treat and don't forget to add a little sprinkle of powdered sugar before slicing it.
Ingredients:
Roll Batter
3 eggs
1 cup sugar
2/3 cup pumpkin puree
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
Frosting
1 tbsp. butter
8 oz. cream cheese (at room temperature)
1 tsp vanilla
1 cup powdered sugar
Beat eggs in a large bowl for 5 minutes. Add the remaining ingredients and mix well. Line cookie sheet with aluminum foil, extending foil past edges of pan. Spray with non-stick cooking spray. Pour batter into pan, bake at 350 for 12 minutes. Do not over bake. Immediately invert pumpkin roll onto a powdered sugar-coated no fuzz cloth. Roll up with cloth and let sit for 5 minutes. Unroll and release steam. Rewrap for 1 hour. While waiting, combine all frosting ingredients and mix thoroughly until smooth. Unroll, frost and reroll (without cloth). Wrap with plastic wrap and freeze for ease in slicing.
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3 comments:
I am so impressed with Abby! These can be a little tricky and she totally nailed it! It looks amazing and I still laugh at you crouched in the window sil to take the picture, all in the name of the blog :)
Wow. It's beautiful!
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